1½ cups cooked French lentils (French lentils will give a heartier texture. Regular lentils will create a texture more like a lentil spread) NOTE: celiac friends, make sure lentils are labeled gluten-free, rinsed and picked through. See comments about lentils and cross contamination above. Pro tip on cooking lentils: cook in water or a 50/50 mix of water and vegetable broth for extra flavor.
½ cup walnuts
½ teaspoon ground cumin
2 teaspoons oregano
½ teaspoon onion salt
1½ teaspoon chili powder
¼ teaspoon salt
1 cup tomatoes, diced
⅓ cup red onions, diced
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh lime juice
1 teaspoon olive oil or neutral oil
salt and pepper to taste
3 large leaves curly kale, coarsely chopped (approximately 1½ cups)
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